Creamy Greens

Ingredients

1

lb. mustard greens, stemmed, sliced into ribbons (8 cups)

1

cup finely diced onions

2

Tbsp. unsalted butter

1

Tbsp. olive oil

2

cups heavy cream

Salt and black pepper to taste

Directions

Blanch mustard greens in a large pot of boiling water, 5 minutes.
Plunge greens into ice water. Drain greens, then dry in a salad spinner.
Sauté onions in butter and oil in a large sauté pan over medium-high
heat, 5 minutes.
Add cream and simmer until thick, 2–3 minutes.
Add greens; stir to coat with cream mixture, then season with salt and pepper.

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